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The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Monday, July 21, 2014

Mediterranean Salads with Tuna and Toasted Nuts

I love Mediterranean cuisine because so much of it is
deliciously satisfying without being heavy and unhealthful. Even salads are
loaded with abundant rich flavors and textures—and everything to feel good about.
Olive oil is a major component—from the dressing to the assorted olives to the
artichoke hearts packed in oil to the olive oil-packed tuna.

Tree nuts also add to the flavor, texture, and healthfulness
of the dish. Walnuts, pecans, almonds, cashews, macadamias—go for a mixture,
give them a light toasting to draw out the oils, and they’re ready to go.

When you’re using canned or jarred tuna, try to find the
best variety you can. Wild-caught albacore is a good choice. For this recipe, I
used a jarred Italian brand that packages the tuna in long, cylindrical pieces
in 6.7-ounce jars. Whatever tuna you use, you need just less than a cup for the
salads.

Combine the vinegar, lemon juice, shallot, and mustard in a
bowl. Gradually whisk in the oil and season with salt and pepper.

Whisked Vinaigrette

For the Salad

Heat a small, dry skillet over medium heat and add the nuts.
Toast, shaking the pan frequently, until aromatic, 2-3 minutes. Transfer to a plate and let cool.

Place the lettuce in a large bowl and drizzle with 2
tablespoons of the vinaigrette. Season with salt and pepper and toss to
combine.

Toasted Mixed Nuts

Tossed Lettuce

Divide the lettuce mixture between 2 plates and divide the toasted
nuts and remaining ingredients on top. Drizzle with the remaining vinaigrette
and serve with crusty, toasted bread alongside, if desired.

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About Me

I'm an editor for a university marketing department and an avid home cook. I love creating recipes to share, and since I cook nearly every day, my resources are plentiful. I've published more than 650 recipes and food articles online.